Method of manufacturing caffeinecontaining chocolate



ES ISIATENT {OFFICE UNITED STAT METHOD OF ACTURING our-amn- MANUF CONTAINING CHOCOLATE Albert Rinlie, Berlin-Charlottenburg, Germany No Drawing. Application August 5, 1937, Serial No. 157,604. In Germany July 4, 1936 '1 Claims.

Kola chocolates, that is to say, chocolates having an addition of pulverized kola nut, have been known for many years. These products of manfrom the efiect of normal chocolates, especially as regards the animatingefiect upon the nerve system experienced when fresh kola nuts are taken. On the other hand, the addition of dried kola nut in pulverulent state impairs the taste of the chocolate so materially, by reason of the after-taste which is similar to the taste of oak bark and produces a scratching feeling in the mouth, that it has not been possible to introduce into trade, in a measure worth mentioning, a kola chocolate composed of kola nut and chocolate. Another circumstance to which that negative result is due is that the dried kola nut of commerce the caffeine, as well as the other active stimulating agents of the fresh kola nut, are partly contained in an insoluble form or in' a form which the human body can assimilate only with difliculty, in consequence whereof the respective agents, if exerting any physiological efiect at all, exert it by far too slowly as regards the purpose for which the kola chocolate is taken.

The manufacture of a palatable, actually refreshing kola chocolate, able to increase the bodily and/or intellectual eihciency of the persons eating it, thus could not be attained merely by means ofmixing pulverulent kola with chocolate.

I have discovered that the problem in question can be solved by employing as an addition to the chocolate, instead of pulverulent kola or together with the same, kola caffeine in the form of an ex- 40 tract of the kola nut. This nutcontains on the average from 1.5 to 2.5% of caffeine. In order to attain a distinctly perceptible physiological effect, as regards an increase of the bodily and/or intellectual efficiency and also to relieve fatigue,

the chocolate must contain about 0.2% of cat i'eine. This would mean an addition of about 10% of pulverulentkola, but a chocolate containing such an pletely useless as food by reason of its sharp,

undesired additional taste, and would be unsaleable.

In accordance with able to manuiacture a kola-chocolate containing the amount of caffeine requisite for the purpose in view, without the above-mentioned amount of pulverulent kola is comthe present invention I am drawbacks. I attain this object by making from the kola nut, with the aid of a suitable extracting agent, an extract which thenis inspissated, preferably under vacuo, and is finally admixed with the'chocolate, while this is being manuiac- 5 tured', either in the solid state or in solution. In addition to this extract, pulverulent kola nut may also be admixed in an amount of from about 1-5%. The extract and the pulverulent kola nut may be admixed with one another and this mix- '10 ture may then be admixed with the chocolate. Owing to the disjunction of the active agents of the kola nut these agents can be more easily as-. sirnilated so that, as has been ascertained, a kola-chocolate manufactured in the manner disit! closed exerts a practically instantaneous effect upon the nerve system, that efiect being then gradually and slowly continued by the action of the pulverulent kola nut t. Thus, while a chocolate containing as much 10 as 10% of pulverulent kola nut losesthe taste and the character of chocolate and is, therefore, unpalatable, and also exerts very little useful effect, kola-chocolate manufactured according to this invention and containing, for instance, about 26 0.2% of cafieine introduced into the chocolate partly in the form of an extract and partly in the form of pulverulent kola nut, is fully palat able andthe desired physiological efiect makes its appearance at once and continues for a long time. 30 I have, furthermore, discovered that the eflfect of the kola caffeine, irrespective of whether the kola nut is used in the form ofan extract or in pulverulent form, is remarkably increased if, in addition to the active components ogthe kola 3 nut, a small amount of roasted cofiee is introduced into the chocolate. The increase of the eifect seems to be due to the fact that the components of the roasted coffee increase the ex? tractability of the cafieine from the kola nut. 40 It seems that the phenomena arising are similar to those experienced on the one hand with the caffeine of tea and on the other hand with the cafl'eine of roasted cofiee, the efiect of the caf- 45 feine of the tea taking place considerablyslower, and being weaker, than the effect of the cofiee in spite of the cafl'eine content of tea being larger than that of cofiee.

Besides, the addition of roasted coffee presents 50 the further useful effect that the natural taste of the dried kola nut is very well concealed so that quantities of kola nut can be utilized which otherwise, without the addition of the coifee or its equivalent, would render the preparation unpalatable. This latter is a commercially important feature of the invention.

Having thus described the invention, what is claimed as new and desired to be secured by I Letters Patent is:

1. In a process for the manufacture of kola chocolate, the steps of adding to the chocolate mass a kola nut product and a cofiee product.

2; In a process for the manufacture of kola l0 chocolate, the steps oi adding to the chocolate mass a kola nut extract and a coffee product.

3. In a process for the manufacture of kola chocolate, the steps of adding to the chocolate mass kola nut powder and a coffee product.

15 4. In a process for the manufacture of kola chocolate, the steps of adding ,to the chocolate coflee. I

ALBERT RDINI. 

